Instructions
Step 1
Mix cookie crumbs with the melted butter.
Step 2
Transfer the crumb mixture to an 18-cm (6-inch) baking tin.
Step 3
Press crumbs with a spoon to form an even crust. Let sit in the fridge for 20 minutes.
Step 4
Meanwhile, use a hand mixer to beat whipped cream with mascarpone.
Step 5
Add Nutella and mix to combine.
Step 6
Spread the cheese mixture on top of the crust and tap lightly to remove any bubbles. Smooth the surface of the cheesecake and let it cool in the fridge for 1 hour.
Step 7
Cut a piece with a hot knife and decorate with more Nutella drizzling and ground hazelnuts before serving. Enjoy!
Notes
If you want a single serving, you can make this cheesecake either in a mug, or create individual servings using a muffin mold.
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